Cuban-Spanish fusion recipe

Cuban Cachopo Stuffed with Ropa Vieja, Ham and Cheese

Name: Cuban Cachopo Stuffed with Ropa Vieja, Ham and Cheese
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Ingredients: 8 large, thin veal cutlets (approx. 1 kg); 250 g cooked Cuban ropa vieja, cold and well drained; 4 slices of cooked ham; 200 g Gouda or mozzarella cheese; 2 garlic cloves; 2 tablespoons sour orange juice; Cumin, to taste; Oregano, to taste; Salt, to taste; Pepper, to taste; Flour, as needed; 2 beaten eggs; Breadcrumbs, as needed; Oil for frying; Tostones; Avocado slices; Mojo, in a separate bowl

Golden, crispy veal cachopo stuffed with ropa vieja, ham and melted cheese; served with tostones, avocado and mojo.

CiberCubaNovember 8, 2026

AI-generated image.CiberCuba

Preparation45 min
Cooking30 min
Total time1 h 15 min
Servings4 servings
DifficultyMedium

Cachopo is a classic from Asturias, Spain: two large, thin cutlets that are filled, breaded and fried until golden. In this Spain-Cuba fusion version, we fill it with Cuban ropa vieja, ham and cheese.

It is a creation of Spanish and Cuban fusion cooking, not a traditional recipe from either country. It works wonderfully for a Sunday meal or a special occasion, with tostones, avocado and a good mojo on the side.

Method

Prepare the meat

Flatten the veal cutlets until thin and lightly season them with the crushed garlic, sour orange juice, cumin, oregano, salt and pepper. Pat them dry well with paper towel.
AI-generated image.CiberCuba
Have the shredded ropa vieja ready, made with its sofrito of onion, pepper and tomato. Let it cool and drain it well so it doesn't release liquid.

Assembly and breading

Assemble four cachopos with two cutlets each: on one cutlet place the ham, the cheese and the ropa vieja, without going all the way to the edges, and cover with the second cutlet.
AI-generated image.CiberCuba
Seal the edges well and coat each cachopo in flour, beaten egg and breadcrumbs. Refrigerate for 15 minutes so the breading sets.
AI-generated image.CiberCuba

Frying and serving

Fry the cachopos in plenty of oil at about 170 °C until golden and the meat is cooked through. Drain them on a rack.
AI-generated image.CiberCuba
Cut each cachopo diagonally to show the melted cheese and the ropa vieja. Serve with tostones and avocado, and the mojo in a separate bowl.
AI-generated image.CiberCuba

Gallery

6 photos

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Cuban cachopo stuffed with ropa vieja, ham and cheese

Cuban cachopo stuffed with ropa vieja, ham and cheese: Flatten the veal cutlets until thin and lightly season them with the crushed garlic, sour orange juice, cumin

Cuban cachopo stuffed with ropa vieja, ham and cheese: Assemble four cachopos with two cutlets each: on one cutlet place the ham, the cheese and the ropa vieja, without

Cuban cachopo stuffed with ropa vieja, ham and cheese: Seal the edges well and coat each cachopo in flour, beaten egg and breadcrumbs. Refrigerate for 15 minutes so the

Cuban cachopo stuffed with ropa vieja, ham and cheese: Fry the cachopos in plenty of oil at about 170 °C until golden and the meat is cooked through. Drain them on a

Cuban cachopo stuffed with ropa vieja, ham and cheese: Cut each cachopo diagonally to show the melted cheese and the ropa vieja. Serve with tostones and avocado, and the

Cuban Cachopo Stuffed with Ropa Vieja, Ham and Cheese

Ingredients

Cachopo

Marinade

Breading and frying

To serve